Friday, August 15, 2014


I had something else in mind to blog today but I could not ignore 
the rhubarb plant that continues to flourish with tender young stalks.
  Since I prefer using rhubarb in it's fresh state I tend to use it a lot in desserts
for as long as it will produce.  Here it is paired with
blueberries (or in my case, saskatoon berries) in a delicious confection.

It looks rather similar to the blueberry pie bars I posted a
few days ago but it really has it's own special taste.
A shortbread-like crust with a wonderfully moist rhubarb and blueberry filling,
topped with crisp streusel is easy to eat!
Try it with vanilla ice cream .. yum!!


½ cup butter melted
1 tsp. vanilla
1/3 cup sugar
¼ cup brown sugar
1½ cup all-purpose flour
¼ tsp salt

Stir melted butter, vanilla and sugars together until blended.
Add flour and salt and stir together with a fork until crumbly.
Reserve 3/4 cup; set aside.  Pat remaining crumbs into a 
parchment-lined 9 x 9 -inch baking pan.

2 cups chopped fresh rhubarb
½ cup sugar
3 tbsp. water
2 tsp. lemon juice
4 tsp. cornstarch
2 tbsp. water
1½ cups fresh or frozen blueberries

In a saucepan, combine rhubarb, sugar, water and lemon juice.  Bring to a boil.
Reduce heat; cook and stir until rhubarb is tender, 2 to 3 minutes.
Combine cornstarch with 2 tbsp. water, stirring until smooth.
Gradually stir into rhubarb mixture.  Cook and stir until thickened, about 2 minutes.
Add blueberries and stir to mix.  Spread over prepared crust.
Sprinkle reserved crumbs evenly over top.
Bake in preheated 350 degree oven for 35 to 40 minutes or until 
streusel is golden brown.
Cool on a wire rack; cut into bars.
Yield: 16 bars

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